Antioxidant properties and superoxide dismutase activity of melon (Cucumis melo) functional beverage | |
| Author | Witchaya Traichok |
| Call Number | AIT Thesis no.FB-13-10 |
| Subject(s) | Melons Antioxidants |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-13-10 |
| Abstract | Melon (Cucumis melo) hasbeen found rich in nutrients, phytochemicals and superoxide dismutase enzyme (SOD). The SOD and polyphenols are antioxidants which protect the body against radical oxidation. The aims of this study were to investigate antioxidant capacity in4 varieties of melon fruit available in Thailand and itspotentialto develop into probiotic beverage and concentrated ingredient. The effects of probiotic fermentation and concentration onthe antioxidant activity have been determined. The simulated gastrointestinal tract resistance test and encapsulation were also done. The results showed that rind of orange flesh melons (Sunball and Rocky orange melon) and honeydew green flesh melon (Honeyball) had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH)scavenging activity than other parts. Moreover, rind and seed of the two orange flesh melon varieties presented very high reducing power and SOD activity. SOD activities of Rocky orange and Sunball rind were 91.59% and 89.50%, respectively. In this study,the rind of Rocky orange melon contained highest antioxidant activity among melon samples in all assays (reducing power, DPPH scavenging activity and SOD activity assay) and it was used as the resource for next experiments. During the fermentation by Lactobacillus plantarumand Bacillus subtilisat 37⁰C until 120 hours, reducing power, DPPH scavenging activity and SOD activity of Rocky orange melon and noni probiotic beverage decreased. However, fermentation of Rocky orange melon rind juice with Bacillus subtilishad potential to maintain the SOD activity of the beverage during the first 48 hours. After concentration, the 200% Rocky orange melon rind juice had remarkable higher DPPH scavenging activity and reducing power than the single strength juice. In the gastrointestinal test, antioxidant activities of concentrated Rocky orange rind juice by DPPH scavenging and reducing power method slightly decreased after 2 hours of exposure to simulated gastricfluid (SGF). The adsorption method formed the applicable puff-like pieces with less moisture absorbing than lyophilized juice which was easier for storage. Moreover, it presented relatively high antioxidant activities in all assays after rehydration. |
| Year | 2013 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-13-10 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Anal, Anil Kumar;Muanmai Apintanapong; |
| Scholarship Donor(s) | Thailand (H M Queen); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2013 |